This is what I was dreaming about when I woke up this morning. However reality set in when I remembered the plan was to go grocery shopping after breakfast and I was missing buttermilk and eggs. So off to the local diner for a quick breakfast and a trip to the grocery store. I may have to make these tomorrow using raspberries just to see if it works out. When I made this batch I used blue cornmeal because it was what was in the house, however I think yellow or white would actually look better. There is a little something unnerving about blue food. Sprinkle with maple or vanilla sugar if you have it and load it up with real maple syrup. Yum!
2 cups frozen blueberries
3 tablespoon unsalted butter
1 ½ cups stone ground cornmeal (I used blue because that’s what I had)
1 cup pastry flour (I used all-purpose)
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 large egg
2 cups buttermilk
¼ cup water
Rinse the blueberries in a colander to help them thaw. Spread on a paper towel, pat dry, and set aside to finish drying.
Melt the butter and set aside to cool.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, lightly beat the egg. Finely grate the zest from about three-quarters of the lemon and add to the egg. Whisk buttermilk, water and melted butter into the egg mixture. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined. If mixture is very thick, add 2 to 4 additional tablespoons of water.
Preheat a large skillet on medium-low to medium heat. Coat generously with cooking spray. Pour 1/4 –cup portions of batter into skillet, spreading slightly if needed. Dot pancakes with blueberries. Cook until bubbles begin to appear in batter and bottoms of pancakes are golden brown. Flip and cook until opposite sides are golden and pancakes are cooked through. Coat with additional cooking spray for each bath. Serve right away with maple syrup.
Made 18 pancakes